Cream Cheese Spritz Recipe

4 8 10
Cream Cheese Spritz Recipe
Cream Cheese Spritz Recipe photo by Taste of Home
Publisher Photo

Cream Cheese Spritz Recipe

Read Reviews
4 8 10
Publisher Photo
A hint of orange and cinnamon highlights these Christmastime classics. I like to add colorful sprinkles before baking them. The recipe is from a booklet that came with a cookie press in the 1950s...and I still have the press! —Sarah Bedia, Lake Jackson, Texas
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup shortening
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon grated orange peel
  • Green food coloring, decorator candies and colored sugar, optional

Directions

Preheat oven to 350°. Cream shortening, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. In another bowl, whisk together flour, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in orange peel. If desired, add food coloring.
Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Decorate with candies and colored sugar as desired. Bake until set (do not brown), 9-12 minutes. Remove from pans to wire racks to cool. Yield: about 6 dozen.
Originally published as Cream Cheese Spritz in Country Woman Christmas Annual 2002, p34

Nutritional Facts

1 cookie: 56 calories, 3g fat (1g saturated fat), 4mg cholesterol, 20mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 1 cup shortening
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon grated orange peel
  • Green food coloring, decorator candies and colored sugar, optional
  1. Preheat oven to 350°. Cream shortening, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. In another bowl, whisk together flour, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in orange peel. If desired, add food coloring.
  2. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Decorate with candies and colored sugar as desired. Bake until set (do not brown), 9-12 minutes. Remove from pans to wire racks to cool. Yield: about 6 dozen.
Originally published as Cream Cheese Spritz in Country Woman Christmas Annual 2002, p34

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCream Cheese Spritz

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
suefalk User ID: 6736080 258906
Reviewed Dec. 31, 2016

"Fantastic! Reminds me of my childhood. I noticed by the comments, people are having trouble with the cookie press. Before you give up, try this tip about cookie presses. It's in the mixing. Make sure you are incorporating the fats and sugars completely - then add your eggs (one at a time.) This prevents over mixing. Chill your dough too.

You might also try using half butter, half shortening. Good luck!"

MY REVIEW
shawnba User ID: 2581969 60893
Reviewed Jan. 17, 2014

"Flavor was good, but this dough didn't work in my Wilton cookie press. I ended up rolling it into a log and slicing them. Very disappointing"

MY REVIEW
jeanc1 User ID: 6916609 53295
Reviewed Dec. 10, 2013

"I had no adjustments ,used a Wliton Ultra II cookie press, on coated cookie sheets. Loved them will definetly make again. Best spritz cookies I ever made. Jean, Kulpmont, PA"

MY REVIEW
linsvin User ID: 1584655 43790
Reviewed Dec. 15, 2011

"This is the second year I made these cookies and it is my"go to" spritz batter. Batter holds up to the last cookie. If it starts spreading and losing it's sharpness just put cookie press in fridge for 5 minutes. I did use green food coloring and used the floral disc and sprinkled with red colored sugar. Looked like poinsettias! Used the Christmas tree disc and sprinkled green sugar. Very pretty and festive looking."

MY REVIEW
Splashy User ID: 5204817 38445
Reviewed Dec. 23, 2010

"I made a few changes, used almond flavouring instead of vanilla as I like that for Christmas. Also I chilled the dough for an hour or so before trying to put through the press. Not the best I've tried but taste ok."

MY REVIEW
qrqthch3 User ID: 183850 60885
Reviewed Dec. 21, 2009

"First batch pressed out ok but couldn't get other batches to press out. I ended up rolling in ball and pressing with fork. Taste wasn't that good."

MY REVIEW
wncwbaug User ID: 1470034 43788
Reviewed Dec. 14, 2009

"The dough was very dry and I had to add milk so it would go through the cookie press. It's back to my old recipe for me!"

MY REVIEW
lizschrock User ID: 1665462 38444
Reviewed Dec. 12, 2008 Edited Jan. 31, 2017

"These are great. I was ready to give up on my cookie press but these worked great!"

Loading Image